Cheat’s black dhal
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Cheat’s black dhal

By Elena Silcock

If you're eating gluten-free or dairy-free, try this delicious dhal topped with spicy cauliflower as a filling dinner or as a smaller side dish

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 457
  • fat 25g
  • saturates 6g
  • carbs 33g
  • sugars 6g
  • fibre 12g
  • protein 17g
  • salt 1.3g

Ingredients

  • 1 small cauliflower, cut into small florets (retain the leaves)
  • 2 tsp cumin seeds
  • 2 tsp turmeric
  • 3 tbsp olive oil (or melted coconut oil)
  • 1 small onion, finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 red chilli (deseeded if you don't like it too hot), finely chopped
  • small pack coriander, stalks chopped, leaves picked to serve
  • 2 x 250g pouches Puy lentils
  • 400ml can coconut milk
  • 2 limes, 1 juiced, 1 cut into wedges to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, including the leaves, with 1 tsp cumin seeds, 1 tsp turmeric and 1 tbsp oil. Season well, spread out on a baking tray and bake for 15-20 mins or until cooked through and a little charred.

  2. Heat 1 tbsp oil in a saucepan over a medium heat and add the remaining spices. Once the cumin seeds begin to pop, add the onion and cook for 5 mins or until softened. Stir in the garlic and ginger paste, chilli, coriander stalks and 1 tbsp olive oil, and sizzle for a few mins until fragrant. Stir in the lentils, coating them in the spices, then add the coconut milk and turn up the heat so it bubbles away. Cook for a few mins until the lentils have absorbed some of the coconut milk, then pour in the lime juice and season.

  3. Divide the dhal into four bowls, top with the cauliflower and a scattering of coriander leaves, and serve with lime wedges on the side.

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